Brownie Cheesecake Cupcakes 4

Keto Brownie Cheesecake Cupcakes
Recipes
Gluten Free
Sweets
Ingredients
Brownie Base
- ¼ cup butter
- 2 ounce unsweetened chocolate, chopped
- ½ cup almond flour
- ½ cup cocoa powder
- Pinch salt
- 2 large eggs
- ¾ cup Swerve, Granular
- ¼ tsp vanilla extract
- ¼ cup water
Cheesecake Filling
- 1 lb cream cheese
- 2 large eggs
- ½ cup Swerve, Granular
- ¼ cup heavy cream
- ½ tsp vanilla extract
Instructions
Brownie Base
- For the brownie base, preheat oven to 325F and line 16 muffin cups with parchment paper or silicone liners.
- In a large saucepan over low heat, melt the butter and chopped chocolate together until smooth. Remove from heat. Stir in the almond flour, cocoa powder and salt.
- Add the eggs, Swerve and vanilla until smooth. Add the water and stir until well combined.
- Divide the brownie mixture evenly among the prepared muffin cups and spread evenly to cover the bottom.
- Bake 10 to 12 minutes until set around edges but still somewhat soft in the center.
Cheesecake
- For the filling, reduce the oven temperature to 300F. In a large bowl, beat the cream cheese until smooth. Beat in the eggs, Swerve, cream and vanilla until well combined.
- Divide the filling among the muffins cups. Bake until edges are set and center just barely jiggles, about 15 minutes. Remove from oven and let cool.
- Refrigerate at least 2 hours, then remove the cheesecakes from the liners. Serve with sugar-free chocolate sauce, if desired, or top with fresh berries.

Brownie Cheesecake Cupcakes 3
Nutrition Facts Serving Size 1 cupcake Servings 16 |
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Calories 200 |
Total Fat 19g |
Total Saturated Fat 10g |
Cholesterol 90mg |
Sodium 115mg |
Total Carbs 20g |
Dietary Fiber 3g |
Sugars 2g |
Added Sugar 0g |
Swerve 15g |
Protein 5g |
Net Carbs: 2g |